Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

“…On the sixth day, T5 showed the lowest syneresis of 0.49% and had the lowest syneresis for the complete storage period among all the samples. In study by Kuhn, Cavallieri, and da Cunha (), whey protein and flaxseed gum show good water‐holding capacity so that the syneresis decreases. But the addition of a higher concentration (0.5% w/w) decreased the water‐holding capacity.…”

Cold-set hydrogels made of whey protein nanofibrils with different divalent cations

“…According to the results of uniaxial compression test (Table 2), difference among the shear strain of different gel samples was not significant (p > 0.05), but the compressive stress required to fracture the gel prepared with ZnCl 2 was higher than that of the other samples (p < 0.05). The lack of significant difference between the shear strains of three ion-mediated cold-set gels can be probably associated with the fast gelation of fibrillated WPI solution upon adding cations and formation of a heterogeneous system [20]. Moreover, Remondetto et al [11] noted for the cold gelation of ␤-lactoglobulin that rupture strain was more important at low ion concentrations.…”

From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review

“…Adjusting the ionic strength to 0.1 M NaCl, deWit and van Kessel (1996) reported minimum solubility for WPI near the isoelectric point of b-lactoglobulin (pH 5.2) in the pH range 4.6-5.0, for WPC. Whey proteins exhibited good water-holding capacity under influence of monovalent (Boye et al, 1997b;Choi et al, 2000) and divalent salts (Barbut, 1995;Kuhn et al, 2011;Vardhanabhuti et al, 2001). Recently, Ryan et al (2012) studied the stability and the mechanism of whey protein soluble aggregates (7% w/w, pH 6.8) thermally treated (90°C, 5 min) with different NaCl concentrations (0-108 mM).…”

“…NaCl induced-gels showed much higher hardness and elasticity than CaCl 2 induced gels. By adding these two cationic salts (150 mM), (Kuhn et al, 2011) evaluated cold set WPI-Flaxseed Gum (FG) gels with respect to their mechanical properties, waterholding capacity (WHC) and SEM microscopy. Use of soluble aggregates improved thermal stability in the presence of salt (0-108 mM) at neutral pH due to their altered aggregate shape and higher charge, and resulted in final aggregates that were smaller and less dense compared to native proteins.…”